Ingredients Jump to Instructions ↓

  1. 2 turkey thighs (about 2 lb), skin and excess fat removed

  2. 1 cup dry red wine, or 1 cup chicken broth plus

  3. 1 Tbsp red-wine vinegar

  4. 1 cup thinly sliced onions

  5. 2 tsp minced garlic

  6. 1/2 tsp each dried rosemary, sage, thyme and salt GRAVY

  7. 3 Tbsp flour

  8. 1/4 cup water

Instructions Jump to Ingredients ↑

  1. Eight to 12 hours before cooking, put all except Gravy ingredients in a 3 1/2-qt or larger slow-cooker. Cover and refrigerate.

  2. Cook on high 4 to 5 hours or on low 8 to 10 hours until turkey is tender.

  3. Remove turkey thighs to cutting board and cover loosely with foil.

  4. Gravy: Set cooker to high and cover. Whisk flour and water until well blended. Whisk into liquid in cooker. Cover and cook, stirring once, 15 minutes or until thickened.

  5. To serve: Cut meat in large pieces from both sides of each thigh bone to give you 4 pieces. Arrange on serving plates; spoon on some gravy. Serve remaining gravy from a sauceboat. Good with: mashed sweet potatoes and green beans


Send feedback